New England Clam Chowder

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 315.0
  • Total Fat: 10.5 g
  • Cholesterol: 73.3 mg
  • Sodium: 241.4 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 26.9 g

View full nutritional breakdown of New England Clam Chowder calories by ingredient
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Number of Servings: 8


    6 strips bacon, cut into 1-inch pieces
    2 celery stalks, cut into 1/2-inch dice
    1 c. small pearl onions, peeled
    4 tbsp. all-purpose flour
    2 c. unsalted clam juice
    4 small Yukon Gold potatoes, peeled and cut into 1/2-inch dice
    2 dried bay leaves
    1/4 tsp. freshly ground pepper
    5 large sprigs fresh thyme
    4 c. canned clams, chopped
    2 1/2 c. milk
    2 tbsp. butter
    1 tbsp. sherry, optional
    1 tsp. kosher salt


In a stockpot, cook bacon until crisp. Drain on a paper towel; discard all but 2 tablespoons of the rendered fat. Add celery and onions; cook, stirring occasionally, until translucent, 8 minutes.

Sprinkle the flour over the onion mixture; cook, stirring with a wooden spoon, about 3 minutes. Add the clam juice, 1/2 cup water, the potatoes, bay leaves, and 1/8 teaspoon pepper; cover; bring to a boil. Pick the thyme leaves from the stems; add both to pot. Reduce heat to medium low; simmer until the potatoes are almost tender when pierced with the tip if a knife, about 12 minutes.

Add the clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add the milk and butter; cook until butter melts, 5 minutes. Remove the bay leaves and thyme stems; add 1/8 teaspoon pepper and 1 teaspoon salt.

Divide soup among bowls, drizzle with the sherry, and garnish with crumbled bacon. Serve.

Number of Servings: 8

Recipe submitted by SparkPeople user LEDANSER.

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